Soy-Marinated Lamb Chops with Edamame Fried Rice and Quick-Pickled Cucumber

These soy-marinated lamb chops are a quick and impressive dinner. Bathed in a garlicky soy and fish sauce marinade, then seared until perfectly charred, they’re topped with a zesty chili-lemon butter that adds a spicy, bright finish.

Serve the lamb over a bed of sesame fried rice studded with edamame and scallions, alongside quick-pickled cucumber for a tangy contrast. This balanced meal comes together in about 40 minutes and is sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon Fish SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Sushi RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place 2 tablespoons butter in a small microwave-safe bowl and let come to room temperature. Wash and dry all produce. Peel and mince garlic. Zest the lemon, then quarter it. Pat lamb chops dry with paper towels. In a medium bowl, combine lamb chops with half the garlic, half the fish sauce, half the soy sauce, a drizzle of oil and a squeeze of lemon juice. Toss to coat evenly and set aside to marinate.
2. In a small pot, combine sushi rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered. Meanwhile, slice cucumber into thin rounds. Trim and slice scallions, separating white and green parts.
3. In a second medium bowl, combine cucumber slices, scallion greens, rice wine vinegar, ½ teaspoon sugar and ½ teaspoon salt. Toss and set aside to pickle. To the bowl with softened butter, add lemon zest, remaining fish sauce and Korean chili flakes to taste. Mix until combined, then shape into two portions. Refrigerate until firm.
4. Heat a drizzle of oil in a large pan over medium-high heat. Remove lamb chops from marinade, letting excess drip off. Discard remaining marinade. Cook lamb chops to desired doneness, 3-6 minutes per side. Transfer to a cutting board, tent with foil and let rest. Wipe out the pan.
5. Return the pan to medium-high heat with a drizzle of oil. Add edamame, scallion whites, half the sesame seeds and remaining garlic. Cook until fragrant, 1-2 minutes. Add cooked rice, breaking up clumps and cook undisturbed until rice begins to crisp, 2-3 minutes. Stir in remaining soy sauce and cook 1-2 minutes more. Season with salt and pepper to taste.
6. Slice lamb chops against the grain. Divide fried rice between shallow bowls and top with lamb. Place a portion of chili-lemon butter on each lamb chop, then sprinkle with remaining sesame seeds. Serve with pickled cucumber (drained) and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute lamb chops with beef steak or pork chops. Adjust cooking time accordingly.

What can I use instead of sushi rice?

Any short-grain rice or jasmine rice works well. Adjust water and cooking time as needed.

How do I make the dish less spicy?

Reduce or omit the Korean chili flakes in the butter. You can also serve the butter on the side.